Murgai Zafrani

Marinate chicken with red chilli powder, garam masala, curd, saffron and salt.

Cover it and keep it aside for 2 hrs, in the fridge.

Heat ghee in a pan, reduce the flame and put the shahi jeera, cloves and bay leaves.

Add little salt,sliced onions and once it becomes transparent, add the ginger garlic paste, fry for 4-5 minutes.

Add the marinated chicken mixture and keep frying till ghee separates from the chicken.add a glass of water to make korma.

Now reduce the flame and cover it and cook the chicken, add salt and a pinch of saffron.
Garnish with fried onion and green coriander.

Serve with roti or rice or butter naan

Tastes yummy with plain rice too